November, 2023

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How Does Your Restaurant Sound?

Sante

Remember the days when fine dining rooms were truly fine? They murmured the soundtrack of haute cuisine as diners came and went. Plates and silverware were precisely positioned and silently cleared. Linen tablecloths, padded chairs, lush carpets, deluxe draperies and explosive flower arrangements sucked the vibrations from the room creating cushions of muffled sound.

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Restaurants are suddenly all about dessert

Restaurant Business

State of the Plate: RB menu trends columnist Nancy Kruse dishes on the rising popularity of the last course, which is no longer operators' problematic stepchild.

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Trending Sources

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PLAN BETTER, TRAIN HARDER – The Pillars of Exceptional Restaurant Employees

Sante

How much do you invest in on-going training? Have you formulated a training plan with measurable outcomes? Are you serious about training and do your staff members see the value in it? What you see in performance is tied directly to what you invest in training and teaching.

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How Staffing and Recruitment Futureproofs F&B Growth

Modern Restaurant Management

Following the removal of COVID restrictions by the World Health Organization (WHO) in May of this year, food and beverage (F&B) remains one of the industries best positioned for unprecedented growth; the road to pandemic recovery has affected the revenue and profit models of every restaurant or F&B operation; and while the current environment is forcing leaders to think outside the box, become strategically creative (and therefore more responsive), the fundamental landscape of the indust

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HR in 2025: Insights & Predictions

What type of worker is most engaged—hybrid, remote, or onsite? What are the drivers of effective leadership? What does the C-suite think HR is most responsible for? And why is a wave of HR resignations more likely in the next 12 months? Get our annual survey report to find out: The #1 challenge of recruiting & hiring Why remote teams are struggling What are the drivers of effective (and ineffective) leadership And lots more!

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Why restaurants will have to rethink price hikes in 2024

Restaurant Business

Consumers have been resilient. But they’re also paying more for food than ever before. Operators may need to look beyond price increases next year.

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FINDING YOUR CULINARY VOICE

Culinary Cues

What culinary language do you speak? Are you fluent? Do you use the language properly? Do you show your place of origin through the language you speak? Do you feel connected to your language or is your language dictated by environment? These are serious questions whether talking about your heritage and situational spoken language or if you are expressing language through the plate of food you slid into the kitchen pass.

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The Role of Voice Technology in Restaurant Operations

Restaurant Technology Guys

In recent years, voice technology has emerged as a transformative force in the restaurant industry. From streamlining kitchen operations to enhancing customer interactions, voice-activated systems are changing the way restaurants operate. In this blog post, we'll explore the expanding role of voice technology in restaurant operations, discussing its benefits, challenges, and potential.

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How To Calculate Reorder Points For Your Bar Or Restaurant

Sculpture Hospitality

Effective inventory management is critical when it comes to operating a thriving bar or restaurant. There are many important elements that will help you master inventory management including forecasting from forecasting to ordering processes.

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Starbucks Workers United’s Red Cup Rebellion, Explained

EATER

Red Cup Rebellion 2022 | Mark Rightmire/MediaNews Group/Orange County Register via Getty Images Starbucks workers are striking again on Red Cup Day, and this year more people are getting involved Red Cup Day, the day Starbucks releases its collectible holiday cups, is one of the company’s most profitable. But last year, Starbucks Workers United used the occasion to draw attention to its ongoing fight for unionization.

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Grow Curbside Sales By Making It Faster And More Efficient

Restaurant Business

Curbside pickup has become a favorite choice of busy off-premise customers. They like the convenience of being able to order in advance, then simply drive up, get their order and go. It’s fast, and it has the added bonus of no delivery fees. Operators like curbside pickup, too, because it’s often profitable. It can boost sales without affecting dine-in capacity, and ticket sizes are often larger than dine-in averages.

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New DOL Final Overtime Rules: Quickstart Guide for Employers

There’s a new overtime salary threshold that will impact employers across the country. If you have an employee making less than $43,888 on July 1 or less than $58,656 on January 1, you’re going to have to start paying overtime. Download Paycor’s guide to learn: Which groups of employees are affected? How should you classify employees? Best ways to mitigate risk.

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Still using WhatsApp to message your employees? Here are 6 reasons why that’s not a good idea.

Bizimply

This article breaks down the six reasons why WhatsApp might not be the smartest choice for work-related chats in hospitality and retail. Read on to learn more! The post <b> Still using WhatsApp to message your employees? </b> Here are 6 reasons why that’s not a good idea. appeared first on Bizimply.

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Three Holiday Workforce Trends Restaurant Managers Need to Know 

Modern Restaurant Management

The restaurant workforce is largely back to pre-pandemic levels, signaling a much-needed reprieve amidst the larger, ongoing hospitality labor crisis. However, the typical increase in consumers wanting to dine out during the holiday season – not to mention the continued demand for take-away and delivery services – could disrupt this balance, even as businesses attempt to bolster their staff with seasonal hires.

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HARD FOR CHEFS TO PASS THE TORCH

Culinary Cues

When you dedicate a good portion of your life to something – in this case a career, it’s hard to step aside and pass the torch to the next generation. I see this among professionals in so many careers. We hear all kinds of chatter about being past their prime, too old to function at the same level, or wonder why someone doesn’t just say: “hey, hang it up and enjoy your life.

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Bar Liquor Inventory 101: Master Your Strategy With Our New Guide

Sculpture Hospitality

In the constant challenge to increase bar profits, inventory management stands as the unsung hero. Yet many businesses owners and bar managers are failing to maximize their bar liquor inventory in a way that drives revenue opportunities.

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Join Full Course Navigator: Your Path to Professional Growth in Restaurant Leadership

Full Course Foundation is dedicated to nurturing excellence in restaurant leadership. Our Navigator program offers a wide range of resources tailored for professional growth. From high-quality training to personalized coaching, Navigator equips restaurant leaders with the tools they need to thrive in their careers. Unlock your potential with three months FREE access to Navigator by Full Course!

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In ‘Les Troisgros,’ a Restaurant Documentary That’s Well Worth Watching

EATER

Zipporah Films In “Menus-Plaisirs — Les Troisgros,” Frederick Wiseman turns his attention to fine dining at three-Michelin-starred restaurant Troisgros None of the cinematic tropes that have come to define today’s food documentaries — sweeping pans, glistening surfaces, a climactic symphony of strings — are present in Menus-Plaisirs — Les Troisgros , a spellbinding new four-hour documentary about the three-starred Michelin restaurant Troisgros.

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Portillo's rides out traffic declines with 'transaction arbitrage'

Restaurant Business

Moves into high-population-growth states are driving revenue growth that company officials say will help the Chicago-based chain manage through ebbs and flows of consumer behavior.

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Ireland’s Shift to 5 Days Sick Pay – What You Need to Know!

Bizimply

Ireland transitions to a 5-day statutory sick pay in 2024. Our blog ensures you are well-prepared, simplifying the landscape of statutory sick leave. The post <b>Ireland’s Shift to 5 Days Sick Pay</b> – What You Need to Know! appeared first on Bizimply.

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Five PR Tips That’ll Boost Your Restaurant’s Business

Modern Restaurant Management

There is more to success in the competitive restaurant business than just great food and service. Cultivating a positive brand image, building customer affinity and differentiating from the competition are essential components of any forward-thinking business strategy. That’s where public relations comes in. PR is all about boosting brand awareness, building positive consumer relationships and maintaining/enhancing your restaurant’s reputation.

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Planning Your Restaurant's Path to Profitability

Speaker: James Kahler, COO of Full Course

Ever wondered where to splurge and where to safely conserve when it comes to operating and growing your restaurant? 🤔 Join James Kahler, COO of Full Course and industry visionary, in this new webinar where he'll talk all about best practices to invest in your restaurant's success! Whether you're a new business or an established restaurant, a seasoned pro or a rookie, you'll learn the keys to sustainable success in this competitive industry.

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Sauternes Wine: The Perfect Thanksgiving Pairing

Sante

Thanksgiving is a time of gathering, gratitude, and, of course, a sumptuous feast. As you brainstorm ways to make your Thanksgiving table distinctive this year, consider adding a touch of elegance with the golden elixir of Sauternes wine.

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Festive Holiday Bar and Restaurant Cocktail Drink Recipes

Lavu

Diving into the holiday season, what better way to celebrate than with some of the best new delicious holiday bar drink recipes? Festive cocktails are sure to bring some holiday cheer to your gatherings. Whether you’re creating a menu for your bar, hosting a holiday party or just want to enjoy a tasty drink by the fire, these holiday cocktail recipes are the way to go.

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The 12 Best New Restaurants in America 2023

EATER

Ellen Mary Cronin/Nat Belkov Where to eat well, right now A great new restaurant can be a fun experience. A best new restaurant announces itself as part of the national dining conversation. Each restaurant on this list does more than offer an exceptional meal, it also reflects something larger about the way we eat. It might set one trend in motion, or subvert another.

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A third major Burger King franchisee declares bankruptcy

Restaurant Business

Premier Kings, a 172-unit Alabama and Georgia operator whose owner died in 2022, declared Chapter 11 bankruptcy protection, citing substantial operating losses.

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Top 5 Ways to Optimize Your Loyalty Strategy

Speaker: Lauren Barash, Vice President, Brand Marketing

In an ever-evolving industry, building and retaining loyal customers is critical to the success of any restaurant business. Join Lauren Barash, VP of Brand Marketing at Full Course, as she delves into the world of restaurant loyalty programs, and reveals the top five essential strategies to optimize your approach! This webinar will explore: Loyalty trends and what you should be focusing on 📊 Actionable insights and ideas to help you develop the most powerful and effective loyalty program

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Shaking It Up Mediterranean Style!

The Wine Knitter

Last month I was invited to a Mediterranean Aperitivo Hour, which I could not attend. Several weeks later, a package arrived with most of the delicious treats from the event! It contained Vermouth Di Torino PGI (Protected Geographical Indication), two kinds of PDO (Protected Designation of Origin) Italian cheese, and an assortment of olives from Greece.

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MRM EXCLUSIVE: Marketing Your Virtual Restaurant – Tips for Success

Modern Restaurant Management

The restaurant industry is changing quickly, and technology plays a big role. This means that restaurants and franchises must focus on efficiency and lean operations. One way to do this is to open a virtual restaurant. A virtual restaurant is a restaurant that doesn't have a physical location. It only exists online; customers can order food through a delivery app.

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SMOKE LAB VODKA HOLIDAY COCKTAILS SERVE UP A FESTIVE CELEBRATION! 

Sante

Original Cocktail Recipes Developed by Smoke Lab Mixologist, Paula Lukas The post SMOKE LAB VODKA HOLIDAY COCKTAILS SERVE UP A FESTIVE CELEBRATION! appeared first on Santé Magazine.

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Crunchtime Giving: Sharing Meals to Help the Hungry

Crunchtime

At Crunchtime, food is at the core of what drives our product, our purpose, and our passion. Working with thousands of restaurants around the world, we know the importance of sharing a meal.

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2024 Restaurant Spending Trends to Stay Ahead of the Curve

How do you stay on top of what your customers are expecting when they step through your doors? Do you know what’s on their mind? How are you going to account for what they’re planning on doing months from now? As we head into 2024, price-related issues are still top-of-mind for restaurant customers after the inflation boom earlier this year. In this new report, we give you the latest insights on consumer spending trends, attitudes on tipping, and how you can respond.

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Why Do All Chefs Cross Their Arms in Photos?

EATER

Jean-Georges Vongerichten, a master of the crossed arms look, in 2007. | Emmanuel Dunand/AFP/Getty Images A completely serious investigation of the most popular pose on restaurant websites, TV cooking shows, and photo ops Jamie Oliver does it. David Chang and Christina Tosi do it. Giada De Laurentiis and Emeril Lagasse don’t know what to do with their hands, but they’ve done it.

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California's new fast-food law will hit Habit Burger hard

Restaurant Business

Parent company Yum Brands said the chain’s operating loss will be $10 million in the fourth quarter, which it blamed on anticipated impacts of legislation that will raise wage rates next year.

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Pumpkin or sweet potato pie? There's a rich history behind both

The Salt

The two desserts have similarities — both are orange, sweet, and have a bit of spice — but they have distinct histories that have led to dedicated followings. (Image credit: Tristen Rouse/St.

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The Financial Burden of Owning Commercial Kitchen Equipment

Modern Restaurant Management

Purchasing commercial ice and refrigeration equipment can be a significant financial burden on your business. The high upfront costs, ongoing maintenance expenses, and potential equipment obsolescence can quickly eat into your budget. However, there is a more cost-effective solution: leasing. Overcoming High Initial Costs One of the primary challenges in purchasing commercial ice and refrigeration equipment is the upfront cost.

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How to Design a People-First Benefits Package for Your Unique Team

Benefits are central to any HR strategy. A strong benefits package attracts top talent, boosts engagement, and retains top performers.